In the 19th century, the Chianti recipe of Bettino Ricasoli called for Canaiolo to play a supporting role to Sangiovese, adding fruitiness and softening tannins without detracting from the wine's aromas.

In the aftermath of the phylloxera epidemic, the Canaiolo vines did not take well to grafting onto new American rootstock and the grape began to steadily fall out of favor.

[1] A white sub-variety exists, known as Canaiolo bianco, which is a permitted grape variety in the Umbrian wine region of Orvieto where is known as Drupeggio.

The writings of Italian writer Cosimo Villifranchi noted the grape's popularity and that it was often blended with Sangiovese, Mammolo and Marzemino.

Wine expert Hugh Johnson has noted that the relationship between Sangiovese and Canaiolo has some parallels to how Cabernet Sauvignon is softened by the fruit of Merlot in the traditional Bordeaux style blend.

The phylloxera devastation at the end of the 19th century highlighted the unique difficulties that Canaiolo has with grafting as many plantings on new American rootstock failed to take.